Step 1

Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed.

Step 2

Wash your tomatoes, core and cut off any blemishes or damaged spots.

Step 3

Cut tomatoes into quarters, add a single layer to a pot and bring to a boil. Crush to bring out the juices.

Step 4

Continue to cut the rest of the tomatoes and add them to the pot. When all are added to the pot simmer for 5 minutes.

Step 5

Remove the skins and seeds by running through a food mill.

Step 6

If needed reheat the juice so it is hot going into the hot jars and canner.

Step 7

Add bottled lemon juice to each jar.  1 Tablespoon per pint, 2 Tablespoons per quart.

Step 8

Add salt to each jar if desired.  1/2 teaspoon per pint, 1 teaspoon per quart.

Step 9

Bring tomatoes back to a boil iff needed before filling jars.

Step 10

Fill the jars with tomato juice. Leave a 1/2 inch headspace.

Step 11

Wipe the rims of your jars clean with a paper towel or cloth.

Step 12

Put on the canning lids and seals.

Step 13

Process according to the chart below.  You’ll be adjusting the processing time depending on your altitude.